TY - JOUR
T1 - Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate
AU - Owusu, Margaret
AU - Petersen, Mikael Agerlin
AU - Heimdal, Hanne
PY - 2012/10
Y1 - 2012/10
N2 - The combined effect of two cocoa fermentation methods - heap and tray - and different roasting and conching conditions on aroma compounds of dark chocolate were investigated. Dynamic headspace sampling/gas chromatography-mass spectrometry (GC-MS) was used to isolate and identify aroma volatiles. Odor-active volatiles were detected and identified by gas chromatography-olfactometry/GC-MS. Fermentation method, roasting and conching conditions influenced mostly the levels of aroma volatiles identified. Principal component analysis based on a reduced data set of 16 important odorants resulted in a total variance explained by two principal components of 81% accounting for fermentation method, roasting and conching conditions. The levels of most important odorants were generally higher at high roasting temperature (150C) but decreased significantly (P<0.05) with increased conching duration from 6-10h at 80C. Roasting at high temperature (120C or 150C), coupled with short-time conching (6-8h) or no conching, makes the difference between heap- and tray-fermented samples more pronounced.
AB - The combined effect of two cocoa fermentation methods - heap and tray - and different roasting and conching conditions on aroma compounds of dark chocolate were investigated. Dynamic headspace sampling/gas chromatography-mass spectrometry (GC-MS) was used to isolate and identify aroma volatiles. Odor-active volatiles were detected and identified by gas chromatography-olfactometry/GC-MS. Fermentation method, roasting and conching conditions influenced mostly the levels of aroma volatiles identified. Principal component analysis based on a reduced data set of 16 important odorants resulted in a total variance explained by two principal components of 81% accounting for fermentation method, roasting and conching conditions. The levels of most important odorants were generally higher at high roasting temperature (150C) but decreased significantly (P<0.05) with increased conching duration from 6-10h at 80C. Roasting at high temperature (120C or 150C), coupled with short-time conching (6-8h) or no conching, makes the difference between heap- and tray-fermented samples more pronounced.
U2 - 10.1111/j.1745-4549.2011.00602.x
DO - 10.1111/j.1745-4549.2011.00602.x
M3 - Journal article
SN - 0145-8892
VL - 36
SP - 446
EP - 456
JO - Journal of Food Processing and Preservation
JF - Journal of Food Processing and Preservation
IS - 5
ER -